The cookies thread got me thinking...I know a lot of the Wollies like to bake and I thought it would be a great idea to have all of the different recipes on the one thread - I know I'm always on the hunt for the next deadly sweet treat so please feel free to share! This is my latest offering: Frosted Yoghurt Orange Cake (it's yummy, and not too sweet!)


Ingredients:
Cake
175g unsalted butter, melted and cooled (plus extra for greasing)
225g self-raising flour
175g caster sugar
grated zest of 2 oranges
3 large eggs
150g pot of natural yoghurt
Frosting
250g tub mascarpone
85g icing sugar
3 tbsp fine shred marmalade

Heat oven to 180C/Gas 4. Grease a 1kg loaf tin, then line with a strip of parchment.

Mix the flour, sugar and orange zest in a large bowl.

Beat the eggs, melted butter and yoghurt together in a jug. Pour into the dry ingredients and mix well.

Tip the batter into the loaf tin, smooth the top and bake for 50mins-1 hour (until a skewer inserted into the cake comes out clean). Cool in the tin.

To make the frosting beat the mascarpone, icing sugar and marmalade together with a spoon until well mixed. Remove the COLD cake from the tin and strip off lining paper. Spread the top with the frosting and pop in the fridge to chill. Return to room temp before eating. Enjoy!

So c'mon ladies...what tempting treats have ya's got for everyone?

Oh hippychic that's sounds so yummy! Definitely going to give that a go!

Do yeeha! It's well good and it's got lots of orange in it so it's practically healthy (or so I keep telling myself while I scoff slice after slice )

C'mon the rest of you! I know that there's some avid bakers on here, you've all tortured me some days with stories of scones and apple pies etc! Where are all the yummy recipes?

I know it's really calorific but it is the most delicious,moist choc cake recipe i have ever used.
Photo is from odlums as i didn't make it today and it doesn't last too long here.

Chocolate Mayonnaise Cake

275g/10oz Odlums Self Raising Flour
50g/2oz Cocoa
Pinch of Bread Soda
275g/10oz Caster Sugar
3 Eggs
1 teaspoon Vanilla Essence
225g/8oz Mayonnaise
300ml / 2/3 pt Cold Water

For dusting
Icing Sugar
Method:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 7/8"/18/20cms sandwich tins.
Sieve the flour, cocoa and bread soda into a bowl. In a separate large bowl beat the sugar, eggs and vanilla essence. Next beat in the mayonnaise.
Finally, alternately, beat the flour mixture and water into the mayo mixture, starting with flour mixture and finishing with flour mixture!
Divide between the two prepared tins and bake for about 40 minutes until firm to the touch and well risen.

Dust with icing sugar on top

Oh EB I've made this cake before and you're right - it really is the most delicious and moist chocolate cake!! This one is definitely one for the recipe books ladies!

made these earlier while I had a roast in oven... They are yum yum.....love them warm with a bit of ice cream.... not good for the diet....



Quick Choc Brownies
125g butter
65g cocoa powder
3 eggs (60g)
1 1/2 teaspoons vanilla essence
190g caster sugar
95g plain flour
1 teaspoon baking powder
1/2 bag of chopped nuts

1.
Preheat oven to 160 degrees C and line a medium (22cmx22cm) square baking dish with baking paper.
2.
Sift the cocoa into a medium bowl. Melt the butter over low heat. When the butter is melted add to the cocoa in a steady stream, stirring with a metal fork as you go. Continue to whisk until smooth.
3.
Whisk the eggs and vanilla essence together. Add to the cocoa mixture in a steady stream, whisking with the fork as you go, until smooth.
4.
Stir through the caster sugar until well combined.
5.
Fold in the flour and baking powder and stir gently until evenly and just combined.
6.
Bake in the preheated oven for 25-30 minutes, or until firm to touch. Allow the brownies to cool in the tray before cutting and serving. ENJOY!

HippyChic wrote:The cookies thread got me thinking...I know a lot of the Wollies like to bake and I thought it would be a great idea to have all of the different recipes on the one thread - I know I'm always on the hunt for the next deadly sweet treat so please feel free to share! This is my latest offering: Frosted Yoghurt Orange Cake (it's yummy, and not too sweet!)


Ingredients:
Cake
175g unsalted butter, melted and cooled (plus extra for greasing)
225g self-raising flour
175g caster sugar
grated zest of 2 oranges
3 large eggs
150g pot of natural yoghurt
Frosting
250g tub mascarpone
85g icing sugar
3 tbsp fine shred marmalade

Heat oven to 180C/Gas 4. Grease a 1kg loaf tin, then line with a strip of parchment.

Mix the flour, sugar and orange zest in a large bowl.

Beat the eggs, melted butter and yoghurt together in a jug. Pour into the dry ingredients and mix well.

Tip the batter into the loaf tin, smooth the top and bake for 50mins-1 hour (until a skewer inserted into the cake comes out clean). Cool in the tin.

To make the frosting beat the mascarpone, icing sugar and marmalade together with a spoon until well mixed. Remove the COLD cake from the tin and strip off lining paper. Spread the top with the frosting and pop in the fridge to chill. Return to room temp before eating. Enjoy!

So c'mon ladies...what tempting treats have ya's got for everyone?

why isnt there a god damn drool icon - that looks delicious

babyhopesanddreams - in the absence of a drool icon I think the little licky dude on your avatar is most appropriate!

thebeesknees - would that brownie recipe work without the nuts? Not a fan of nuts in cakes but that recipe sounds much less labour intensive compared to the brownies I usually make!

Yummiest Coffee Cake (from Nigella)

Ingredients
125g butter , at room temperature
125g caster sugar
2 eggs
125g self-raising flour
1 tsp baking powder
2 heaped tbsp coffee , dissolved in 100ml water (or up to 3 tbsp if want stronger coffee flavour)
100g walnut halves

Icing
200g butter
2-300g icing sugar

METHOD
1.Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
2.Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
3.Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
4.To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.
5.Cut the cake into 2 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts

Elizabeth Bennett wrote:I know it's really calorific but it is the most delicious,moist choc cake recipe i have ever used.
Photo is from odlums as i didn't make it today and it doesn't last too long here.

275g/10oz Odlums Self Raising Flour
50g/2oz Cocoa
Pinch of Bread Soda
275g/10oz Caster Sugar
3 Eggs
1 teaspoon Vanilla Essence
225g/8oz Mayonnaise
300ml / 2/3 pt Cold Water

For dusting
Icing Sugar
Method:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 7/8"/18/20cms sandwich tins.
Sieve the flour, cocoa and bread soda into a bowl. In a separate large bowl beat the sugar, eggs and vanilla essence. Next beat in the mayonnaise.
Finally, alternately, beat the flour mixture and water into the mayo mixture, starting with flour mixture and finishing with flour mixture!
Divide between the two prepared tins and bake for about 40 minutes until firm to the touch and well risen.

Dust with icing sugar on top

Hi Elizabeth,

i'm confused what you mean by the direction above! Can you explain it in simpler tems for me please

thanks

its mad ive just come online, while waiting on my baking to be ready.
i made Soda bread and now the base for peppermint squares are in the oven.

i love baking but hubby doesnt have a sweet tooth. my sisters are home this weekend so i can drop my baking to my mams for them.

I want to get back to baking before maternity leave.

my favourute 'heart attack' baking is carmel squares. SO SO many calorires

Dot Cotton wrote:

Elizabeth Bennett wrote:Finally, alternately, beat the flour mixture and water into the mayo mixture, starting with flour mixture and finishing with flour mixture!

Hi Elizabeth,

i'm confused what you mean by the direction above! Can you explain it in simpler tems for me please

thanks

Hey Dot, I think what EB meant was that you pour some of the mayo mix in, then some water, then some mayo mix etc until you've finished with the water and the last bit to be mixed in is the last drop of the mayo mix (I stand to be corrected though?)

Yonex - peppermint squares - YUM!

Dot Cotton wrote:

Elizabeth Bennett wrote:I know it's really calorific but it is the most delicious,moist choc cake recipe i have ever used.
Photo is from odlums as i didn't make it today and it doesn't last too long here.

275g/10oz Odlums Self Raising Flour
50g/2oz Cocoa
Pinch of Bread Soda
275g/10oz Caster Sugar
3 Eggs
1 teaspoon Vanilla Essence
225g/8oz Mayonnaise
300ml / 2/3 pt Cold Water

For dusting
Icing Sugar
Method:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 7/8"/18/20cms sandwich tins.
Sieve the flour, cocoa and bread soda into a bowl. In a separate large bowl beat the sugar, eggs and vanilla essence. Next beat in the mayonnaise.
Finally, alternately, beat the flour mixture and water into the mayo mixture, starting with flour mixture and finishing with flour mixture!
Divide between the two prepared tins and bake for about 40 minutes until firm to the touch and well risen.

Dust with icing sugar on top

Hi Elizabeth,

i'm confused what you mean by the direction above! Can you explain it in simpler tems for me please

thanks

The sugar, eggs, vanilla essence and mayo should be in one bowl. To this add a bit of the flour, then some water, then some flour etc until they are all gone. You should end with adding the flour last. Its a technical thing so it all becomes incorporated properly. Hope that helps

Also one tin will do if you want. I use 2 sometimes and put butter cream between the two

I didn't make this today,but I have made it twice since christmas,
baileys, malteser and chocolate roulade,
ingredients
4 large eggs
100g caster sugar
65g self-raising flour
40g Cocoa powder
220ml cream
2 tablespoons Baileys
1 tablespoon icing sugar
1 bag of maltesers
Tips from the chef
The more you whisk up the eggs and sugar the lighter your sponge will be.

Instructions
Preheat the oven to 200°C/gas 6. Grease and line a 33 x 23cm Swiss roll tin with baking parchment.
For the sponge, place the eggs and sugar together in a large bowl. Either in an electric food mixer or using an electric hand whisk, beat the mixture until it is pale, light and frothy.
Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture, using a metal spoon
Pour in to the lined tin and spread out into the corners. Bake in the middle of the oven for about 8-10minutes until springy and the sides are shrinking away from the edge of the tin.
Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and and peel away the baking parchment.
Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.
While the cake is cooling, whip the cream and then stir through the icing sugar and Baileys. Crush the maltesers lightly in the bag
Once the cake is cool carefully unwrap, remove the paper and spread with the Baileys cream. Sprinkle with the crushed maltezers.
Roll back up and serve.!!! It is yummy and so easy

HippyChic wrote:
thebeesknees - would that brownie recipe work without the nuts? Not a fan of nuts in cakes but that recipe sounds much less labour intensive compared to the brownies I usually make!

it sure would , i throw them in ( usually walnuts) when I have them cause we like the texture but like wise ive done these brownies without and they are fine....
its grand and quick and easy recipe found on the net .... Not exactly the perfect brownies but easy and taste good........